EU organic certified.
Four of our spices carry the EU organic seal - audited annually by Ecocert Deutschland GmbH (DE-ÖKO-005), from cultivation to packing at origin in Jaffna.
SINGLE-ORIGIN · DIRECT FROM SRI LANKA
Whole Black Pepper - Peppercorns from Sri Lanka
6,95 €
- 100% whole peppercorns (Piper nigrum)
- Large, fully ripe berries.
- Fairly and directly sourced from Sri Lanka
- Free from GMOs, aflatoxins & allergens
- Fresh & safe in a resealable bag
- In stock · ships within 24 hrs on business days
- Free shipping from 30 € within Germany
- 14-day right of return
- No added flavourings · no anti-caking agents
Fast delivery · DPD or DHL
Description
Whole Black Pepper from Sri Lanka - whole black peppercorns (Piper nigrum) from the traditional highland growing areas of Sri Lanka, ideal for the pepper mill and all dishes in which freshly ground pepper makes the difference. Our partner families cultivate the pepper plants in a tropical highland climate at 600 to 1,200 metres above sea level - that gives the corns their characteristic heat, the multi-layered aroma and the intense dark brown to black colour. Single-origin from ONE defined growing region - no anonymous blended goods from Brazil or Vietnam.
Flavour profile & taste
Full-flavoured with a warm, slowly building heat, woody undertones and a subtle lemony freshness. Sri Lankan pepper from highland cultivation is noticeably more complex than industrial mainstream goods - the slow ripening at cooler altitudes results in a higher essential oil content and a multi-layered aroma that unfolds afresh with every fresh grind.
Origin
Our black pepper grows in the highland growing regions of Sri Lanka - in the central districts of Matale, Kandy and Kegalle at 600 to 1,200 metres above sea level. Here, the pepper plant (Piper nigrum) climbs along trees as a vine, in pure pepper fields. The unripe green berries are harvested by hand at optimum ripeness and become the classic black peppercorns through gentle drying - the wrinkled dark skin is the hallmark of this process.
Use
Whole black pepper is the most demanding form of pepper - always freshly ground, it releases its full aroma:
- Pepper mill: freshly grind 5-10 peppercorns per portion - directly over the finished dish
- Pestle and mortar: for a coarser crush in marinated meat dishes and a pepper crust on steaks
- Whole peppercorns in stocks: simmer 6-8 peppercorns in soups, stews, marinades or mulled wine - strain before serving
- Pickling & preserving: classic in pickled vegetables, herrings or roast beef marinades
- Pepper tea from Sri Lanka: steep 3 peppercorns with ginger in hot water - a traditional use
Dosage: 4-8 peppercorns per portion for a hot result. Freshly ground pepper is more intense than ready-ground - it is better to go easy and grind more to taste.
Tip from traditional cooking: add the peppercorns as late as possible - the essential oils do not tolerate prolonged heating above 80 °C. For marinades or pepper crusts, grind fresh shortly before serving.
Quality
- Single-origin highlands of Sri Lanka - from the central districts of Matale, Kandy and Kegalle at 600-1,200 m altitude
- Hand-harvested and packed as a single variety in Sri Lanka - no mixing with pepper from Brazil, India or Vietnam
- gentle drying - the wrinkled dark skin is the hallmark of traditional drying
- Straight from our smallholder families - no anonymous wholesale, no middlemen
- Whole peppercorns for the mill - maximum aroma retention until freshly ground in your kitchen
Ingredients & nutrition
Ingredients: Black pepper (Piper nigrum), whole peppercorns (100%).
Origin: highland growing areas of Sri Lanka (Matale/Kandy/Kegalle).
Allergens: none.
Recipes
Sri Lanka pepper steak with coarse cracked pepper
Serves 2, preparation time: 12 minutes
Ingredients
- 2 beef fillet steaks (200 g each, 3 cm thick)
- 2 tsp Whole Black Pepper from Sri Lanka
- 1 tbsp coarse sea salt
- 2 tbsp butter
- 1 tbsp olive oil
- Optional: 1 garlic clove, fresh thyme
Method
- Coarsely crush the peppercorns in a mortar (do not grind finely)
- Press the cracked pepper and salt firmly onto both sides of the steaks
- Heat a frying pan until very hot and add the oil
- Sear the steaks for 2-3 minutes per side, then add the butter with the garlic and thyme
- Spoon the foaming butter over the steaks several times, leave to rest and serve
Note: Sri Lanka pepper from highland cultivation develops its warm heat ideally when seared - the essential oils blossom in the hot fat.
Responsibility & production
Responsible food business operator:
MrCOLOMBO
Owner: Janathan Rajakumar
Rheinstr. 32
64283 Darmstadt
From the field into your kitchen
Straight from our fields in Sri Lanka
OUR PROMISE
Quality without compromise.
Four quality standards we consistently uphold. So you know what ends up in your kitchen.
FSSC 22000-certified packing.
Our packing partner facility in Sri Lanka is FSSC 22000-certified - an internationally recognised standard for food safety across all processing in the country of origin.
Direct from our smallholder families.
No middlemen. We buy directly from our smallholder families in Jaffna and the central region of Sri Lanka - through local partner cooperatives on site.
Single origin.
Every spice from one defined region of Sri Lanka - 100 % single-variety, never blended with other origins.
Where our spice really grows.
Our spices come directly from smallholder partner families in Sri Lanka. The plants grow under the tropical sun in mineral-rich soils - cultivated the traditional way, harvested by hand and dried single-variety.
We know our partners personally. What arrives with us has a story - from cultivation in Sri Lanka to the shelf in Darmstadt.
Sri Lankan highlands
Traditional cultivation
Direct from Sri Lanka
How our spice comes to be.
Cultivation, processing and packing happen in Sri Lanka. We bring the fully packed goods to Darmstadt and send them to you.
01
In the highlands of Sri Lanka
In the highlands of Sri Lanka (Matale, Kandy, Kegalle), the pepper vines (Piper nigrum) climb along trees at 600 to 1,200 metres. Our partner families harvest the berries by hand at optimum ripeness.
02
Processing in Sri Lanka
At our partner facility in Sri Lanka, the peppercorns are gently dried until the typical wrinkled dark skin forms. Single variety and finally packed on site in sealed packaging with an aroma-protecting inner lining.
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Frequently asked questions
Frequently asked questions about Whole Black Pepper - Peppercorns from Sri Lanka
Everything worth knowing about the origin, use, grinding and storage of MrCOLOMBO whole black pepper.
Our whole black pepper (Piper nigrum) comes from the tropical highland regions of Sri Lanka, where it is hand harvested and gently dried to preserve its full character.
Only large, fully matured peppercorns are selected, delivering a noticeably richer aroma and stronger flavor, especially when freshly ground.
Lab tested purity and a strict focus on quality ensure a clean product free from aflatoxins, GMO, and allergens. A clear choice if you want more than standard pepper.
Only large, fully matured peppercorns are selected, delivering a noticeably richer aroma and stronger flavor, especially when freshly ground.
Lab tested purity and a strict focus on quality ensure a clean product free from aflatoxins, GMO, and allergens. A clear choice if you want more than standard pepper.
Whole peppercorns are more than just a table spice. Freshly ground, they add bold flavor to steak, pasta, curries, soups, and stews.
You can also cook whole peppercorns in stocks and broths to build deeper flavor, simply remove them before serving.
For something different, try pairing pepper with fruity elements like mango, it adds a surprisingly fresh and complex twist.
You can also cook whole peppercorns in stocks and broths to build deeper flavor, simply remove them before serving.
For something different, try pairing pepper with fruity elements like mango, it adds a surprisingly fresh and complex twist.
Whole peppercorns are perfect for grinders and mortars.
For best results, adjust your grinder to a coarser setting or lightly crush the pepper in a mortar to control the intensity and avoid overly fine powder.
Avoid grinding directly over steam, as moisture can affect the grinder and reduce quality over time.
For best results, adjust your grinder to a coarser setting or lightly crush the pepper in a mortar to control the intensity and avoid overly fine powder.
Avoid grinding directly over steam, as moisture can affect the grinder and reduce quality over time.
For maximum aroma, use freshly ground pepper towards the end of cooking or just before serving. High heat can reduce essential oils and make the flavor more bitter.
For slow cooked dishes and stews, whole peppercorns can be added earlier to release their flavor gradually.
A simple approach: whole pepper for cooking, freshly ground pepper for finishing.
For slow cooked dishes and stews, whole peppercorns can be added earlier to release their flavor gradually.
A simple approach: whole pepper for cooking, freshly ground pepper for finishing.
Store pepper in a cool, dry, and dark place, tightly sealed to protect its aroma and quality. Avoid keeping it near heat or steam.
Whole peppercorns can stay fresh for several years when stored properly, while ground pepper loses its aroma much faster after opening.
A resealable pouch helps maintain freshness, just make sure to close it tightly after each use.
Whole peppercorns can stay fresh for several years when stored properly, while ground pepper loses its aroma much faster after opening.
A resealable pouch helps maintain freshness, just make sure to close it tightly after each use.
You will find the best-before date on the back of the bag. Whole peppercorns keep their aroma considerably longer than pre-ground pepper - store them in a cool, dry place away from light in the original packaging.
A pepper mill with a ceramic grinding mechanism is ideal - it does not crush the peppercorns and produces ready-to-use grounds in various coarseness settings. Sri Lanka pepper is of medium hardness and works without any problems in every common pepper mill.
The best-before date is always printed on the label on the back of the pack - that is where the binding value for your batch is stated. For full aroma, store the spices cool, dry and protected from light in the original packaging.
Shipped on business days within 24 h from our warehouse in Darmstadt by DPD or DHL - depending on capacity. Delivery time Germany: 2-4 business days.
We buy directly from the smallholder families of Sri Lanka, organised through local partner cooperatives. Packing takes place in the country of origin, Sri Lanka, not in Europe. Packing at origin keeps the value where the spices grow and makes for a shorter, transparent chain. At MrCOLOMBO there is no anonymous supply chain.
Four of our classics (organic turmeric powder, organic moringa powder, organic lemongrass powder and organic lemongrass cut) are certified under EU Organic Regulation (EU) 2018/848 (DE-ÖKO-005, Ecocert Deutschland GmbH). Not every variety is organic certified; the labelling and details on the respective product page are authoritative.
14-day right of withdrawal, no ifs or buts (German Civil Code, BGB §355). Unopened packaging receives a full refund. In the event of quality defects we send a free replacement or refund the purchase price.
